Homemade Chocolate Pudding is a rich, decadent, old-fashioned dessert that is easy to make and a hit with all ages. Top your stove top chocolate pudding with whipped cream or pour into a graham-cracker crust for a yummy treat.
Homemade Chocolate Pudding Recipe:
Can you make chocolate pudding from scratch? You can, and it really only takes a matter of minutes. Homemade pudding is basically a mixture of wet ingredients combined with dry ingredients that is cooked in a saucepan on the stove. Once the pudding comes to a boil, it thickens in exactly one minute. I promise that you can learn how to make homemade chocolate pudding (or any type of pudding or custard for that matter).
This easy chocolate pudding is packed with dark chocolate flavor and the recipe calls for 2 tablespoons of cocoa powder. You’ll notice that the cocoa powder doesn’t seem to be incorporating. Just be patient and once the pudding mixture begins to boil, the magic will happen.
I found this recipe for chocolate pudding with eggs in an old Mennonite cookbook that belonged to my Granny. The cookbook was stuck up in the top of a closet along with old notebooks that she had taped recipes in after cutting them from newspapers and magazines. Her numerous notebooks were the original Pinterest. The apple hasn’t fallen from her tree seeing how I am constantly reading cookbooks, marking pages and making notes myself.
I recently taught my six your old how to make vanilla pudding and chocolate pudding from scratch. Pudding recipes are a great basic learning tool for young kids. They can measure dry ingredients, learn how to properly read the line on a wet ingredient measure and whisk.
How to Make Chocolate Pudding from Scratch:
Instructions:
- In a small 2-quart saucepan, combine sugar, cocoa powder, cornstarch and salt.
- Whisk together milk and egg yolks in a separate bowl.
- Slowly pour add the milk mixture to the dry ingredients while whisking.
- Cook over medium heat; stirring constantly. Add the butter to the mixture so it melts as it heats up.
- Bring the mixture to a boil for 1 minute, stirring constantly.
- Remove from heat, and stir in vanilla.
- Cool slightly, press wax paper or plastic wrap against the pudding and chill completely in the refrigerator.
For the full recipe for homemade chocolate pudding with eggs, scroll to the bottom of this post.
Notes About Chocolate Cornstarch Pudding:
- In my opinion, this is the best chocolate pudding recipe. It’s rich and delicious.
- Be sure to use granulated sugar not powdered sugar.
- Let’s talk milk. Please use either whole or 2% milk for a thick pudding texture.
- Push the pudding through a sieve if your pudding has lumps. (A few lumps never killed anyone).
- Save the egg whites for an omelet or try your hand at homemade angel food cake.
- Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
Our Favorite Chocolate Dessert Recipes
Are you a chocolate fanatic? We are too. Here’s a collection of our favorite chocolate dessert recipes.
Homemade Chocolate Pudding is a rich, decadent, old-fashioned dessert that is easy to make and a hit with all ages. Top with whipped cream or pour into a graham-cracker crust for a yummy treat.
- 1/2 cup sugar
- 3 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2 Tablespoons cocoa powder
- 2 cups milk
- 2 egg yolks
- 1 Tablespoon butter
- 2 teaspoons vanilla extract
In a 2-quart saucepan, mix sugar, cornstarch, salt and cocoa powder.
Whisk milk and egg yolks in a separate bowl; slowing add to the dry ingredients while whisking.
Heat over medium heat; add butter so it melts while it heats up. Stir constantly.
Bring to a boil for 1 minute.
Remove from heat; stir in vanilla extract.
Cool slightly. Press plastic wrap or waxed paper over the top to prevent a skin from forming. Chill completely before serving.
- In my opinion, this is the best chocolate pudding recipe. It's rich and delicious.
- Be sure to use granulated sugar not powdered sugar.
- Let's talk milk. Please use either whole or 2% milk for a thick pudding texture.
- Push the pudding through a sieve if your pudding has lumps. (But in my opinion, a few lumps never killed anyone).
- Save the egg whites for an omelet or try your hand at homemade angel food cake.
- Homemade pudding tends to form a skin on top. To prevent this, press a piece of plastic wrap or waxed paper against the pudding before chilling in the refrigerator.
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